Innovation in medical education: a culinary coaching tele-nutrition training program.

BACKGROUND

Nutrition medical education training programs that are focused on home cooking are emerging.

OBJECTIVE

This short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model.

DESIGN

Seven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program.

RESULTS

CC training significantly improved coaches' attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs.

CONCLUSIONS

This early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.